LittleSausage
is not so little
Recipes...
Albondigas
Lean beef mince / 2 onions / 2 cloves garlic / 2 tinned toms / 3-4 bell peppers / 1-2 slices bread soaked in milk (optional) / 1 egg / paprika / salt and pepper
Very finely chop one onion and 2 peppers and cook til soft. Once cooled, mix with the beef mince and salt and pepper and egg thoroughly (egg instead of bread for binding together to make more SW friendly!)
Shape in to large-ish meatballs (or however big you like them) and brown on the stove. Roughly chop remaining onion and peppers, finely chop garlic and fry for a couple of minutes. Add tomatoes, salt and pepper, 1-2 tsp paprika (to taste) and 1tsp sugar and add the meatballs. Allow to simmer covered (uncover to reduce if you think it’s too watery). Should be a rich, tomato based sauce, quite thick.
Champiñones al ajillo
Button mushrooms (about 8oz, wiped clean and dried) / 6 large garlic cloves / 2tbsp lemon juice / 3 tbsp dry sherry / salt and pepper / 2-3 tbsp fresh chopped parsley / 2 tbsp olive oil (synned)
Frylight the pan, add mushrooms and sauté for a little while. Add garlic, sherry, lemon juice, s+p and cook til the garlic and mushrooms have softened. Remove from heat. Add oil and parsley and stir thoroughly.
Pinchitos morunos
1 lb. lean pork, cut into small cubes / 2 garlic gloves, finely chopped / 2 tsp salt / 1 teaspoon mild curry powder / 1/2 teaspoon coriander seeds / 1 tsp paprika / 1/4 teaspoon dried thyme / Freshly ground black pepper / 1 tablespoon lemon juice
Crush the garlic with the salt in a mortar (or with the flat of a knife on a board), then work in the other ingredients.
Skewer the pork, 3-4 cubes to a small stick, and marinate them in a shallow dish with the herbs (pinchito spice, coriander, paprika, and thyme) turning so they are well coated. Leave at least a couple of hours.
Spray with frylight, then spread the pinchitos out well on a barbecue or on foil under a grill. Cook them under a high heat for about 3 minutes on each side.
Gambas
Large shrimps, heads intact / salt and pepper / lemon juice
Mix lemon juice with s+p, dip prawns in and grill until cooked (recipe usually has ½ cup olive oil with the lemon juice, but i like it without)
Ensalada rusa
3 medium (16 oz) potatoes / 1 large (3 oz) carrot, diced / 5 tablespoons shelled green peas / 2/3 cup (4 oz) green beans / 1/2 medium onion, chopped / 1 small red bell pepper, chopped / 4 cocktail gherkins, sliced / 2 tablespoons capers / 12 olives / 1 hard boiled egg, sliced thinly / 2/3 cup fat free fromage frais, mixed with 3-4 tbsp EL mayo / 1 tbsp lemon juice / s+p / 1tsp Dijon mustard
Boil/simmer the potatoes and carrot in lightly salted water until almost tender. Add the peas and beans, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving platter. Add the onion, pepper, gherkins, baby capers, olives, and egg slices.
[FONT="]In a separate bowl, thoroughly combine the mayonaise, lemon juice and mustard and fromage frais. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss the salad. Garnish with chopped parsley and refrigerate. Allow to stand at room temperature for about about an hour before serving.[/FONT]
Albondigas
Lean beef mince / 2 onions / 2 cloves garlic / 2 tinned toms / 3-4 bell peppers / 1-2 slices bread soaked in milk (optional) / 1 egg / paprika / salt and pepper
Very finely chop one onion and 2 peppers and cook til soft. Once cooled, mix with the beef mince and salt and pepper and egg thoroughly (egg instead of bread for binding together to make more SW friendly!)
Shape in to large-ish meatballs (or however big you like them) and brown on the stove. Roughly chop remaining onion and peppers, finely chop garlic and fry for a couple of minutes. Add tomatoes, salt and pepper, 1-2 tsp paprika (to taste) and 1tsp sugar and add the meatballs. Allow to simmer covered (uncover to reduce if you think it’s too watery). Should be a rich, tomato based sauce, quite thick.
Champiñones al ajillo
Button mushrooms (about 8oz, wiped clean and dried) / 6 large garlic cloves / 2tbsp lemon juice / 3 tbsp dry sherry / salt and pepper / 2-3 tbsp fresh chopped parsley / 2 tbsp olive oil (synned)
Frylight the pan, add mushrooms and sauté for a little while. Add garlic, sherry, lemon juice, s+p and cook til the garlic and mushrooms have softened. Remove from heat. Add oil and parsley and stir thoroughly.
Pinchitos morunos
1 lb. lean pork, cut into small cubes / 2 garlic gloves, finely chopped / 2 tsp salt / 1 teaspoon mild curry powder / 1/2 teaspoon coriander seeds / 1 tsp paprika / 1/4 teaspoon dried thyme / Freshly ground black pepper / 1 tablespoon lemon juice
Crush the garlic with the salt in a mortar (or with the flat of a knife on a board), then work in the other ingredients.
Skewer the pork, 3-4 cubes to a small stick, and marinate them in a shallow dish with the herbs (pinchito spice, coriander, paprika, and thyme) turning so they are well coated. Leave at least a couple of hours.
Spray with frylight, then spread the pinchitos out well on a barbecue or on foil under a grill. Cook them under a high heat for about 3 minutes on each side.
Gambas
Large shrimps, heads intact / salt and pepper / lemon juice
Mix lemon juice with s+p, dip prawns in and grill until cooked (recipe usually has ½ cup olive oil with the lemon juice, but i like it without)
Ensalada rusa
3 medium (16 oz) potatoes / 1 large (3 oz) carrot, diced / 5 tablespoons shelled green peas / 2/3 cup (4 oz) green beans / 1/2 medium onion, chopped / 1 small red bell pepper, chopped / 4 cocktail gherkins, sliced / 2 tablespoons capers / 12 olives / 1 hard boiled egg, sliced thinly / 2/3 cup fat free fromage frais, mixed with 3-4 tbsp EL mayo / 1 tbsp lemon juice / s+p / 1tsp Dijon mustard
Boil/simmer the potatoes and carrot in lightly salted water until almost tender. Add the peas and beans, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving platter. Add the onion, pepper, gherkins, baby capers, olives, and egg slices.
[FONT="]In a separate bowl, thoroughly combine the mayonaise, lemon juice and mustard and fromage frais. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss the salad. Garnish with chopped parsley and refrigerate. Allow to stand at room temperature for about about an hour before serving.[/FONT]
